Time: 25 min.
Complexity: easily
Servings: 24

These tiny corn muffins are infused with a variety of spices, including paprika, cinnamon, cumin, and cayenne pepper, adding a zesty note to their mild natural sweetness. These muffins are perfect for breakfast or as a snack throughout the day.

Ingredients:

• 2/3 cup yellow cornmeal
• 2/3 cup premium flour
• 2 teaspoons of sugar
• 1 teaspoon baking powder
• 0.5 tsp paprika
• 0.5 tsp coarse salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/4 teaspoon of baking soda
• 2/3 cup sour milk or kefir
• 1 large egg, lightly beaten
• 3 tablespoons unsalted butter, melt and let cool slightly
• 3 tablespoons of vegetable oil
• Special equipment: 24-cup mini muffin pan with non-stick coating

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn flour, cinnamon, coriander, ground cayenne pepper, cumin, eggs, sour milk, kefir

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Preparation:

Step 1
• Preheat oven to 375°F (190°C). Spray a non-stick mini muffin tin with cooking spray.
Step 2
• In a large bowl, combine cornmeal with sugar, flour, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne pepper, and baking soda and set aside.
Step 3
• In a small bowl, combine the buttermilk, egg, and butter, then add the liquid to the flour mixture. Knead until smooth. Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until the muffins are puffy and golden brown and a wooden toothpick inserted into the center comes out clean, about 11 minutes. Serve warm.

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